Seared Scallops in a Morel Cream Sauce
I created this French-inspired classic using fresh morels served in a cream sauce with seared scallops.
Ingredients
- 4 oz morel mushrooms fresh
- 3 tbsp olive oil divided
- 2 tbsp unsalted butter divided
- 2 tbsp shallot(s) finely minced
- 1/2 tsp fresh thyme leaves only
- salt
- freshly ground white pepper
- 1 tsp paprika
- 1/4 cup dry white wine
- 1/2 cup chicken broth (light)
- 1 tbsp balsamic vinegar
- 1 cup heavy cream (35%)
- 8 large scallops tough muscle removed, patted dry
- salt
- freshly ground white pepper
- fresh parsley chopped, for garnish
Instructions
- Clean the morels under cold running water, as they can be very sandy. Dry them with cloth or paper towels and slice them into 1/4-inch rings, discarding the stems.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high. Add the morels, shallots, thyme, paprika, and sauté for about 1 minute; season with salt and white pepper.
- Add the white wine and balsamic vinegar and reduce until almost evaporated.
- Add the chicken broth and cook until reduced to 2 tablespoons, about 5 minutes.
- Add the heavy cream and cook until thick, about 15 minutes. Taste for seasoning and adjust if desired. Set aside on a low heat until ready to use.
- Lightly season the scallops on both sides with salt and generously with white pepper.
- Put 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the scallops for 3 minutes on the first side, adding the butter in pieces around the pan halfway through. Turn the scallops and cook on the second side for 1 minute.
- Divide the sauce between 2 soup plates and place half the scallops on the sauce in the centre of each bowl. Garnish with parsley.
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